Chia seeds come from the plant Salvia hispanica. These tiny seeds are high in fiber, antioxidants, and are an excellent source of omega 3 fatty acids, which are important for brain health. They are known to provide energy and are a great way to fuel your body. This keto chia pudding recipe is so easy to make and is great to have around as a quick snack topped with some berries, nuts or toasted coconut. Tip: You can prepare it the night before for a quick and healthy breakfast that will help balance your energy and blood sugar all morning. All you need is a bowl, a whisk (or a fork will do) and the simple ingredients in the recipe below.
Keto Chia Pudding: Coconut Flavor
Prep Time: 5 minutes
Cool Time: 1 hours
Total Time: 1 hour 5 minutes
Nutrition Facts (per serving): 131.7 calories, 8.3g total fat, 14.3g carbohydrates, 9g fiber, 2.1g net carbs, 4.5g protein
Medium Sized Bowl
1 ¾ cup (1 can) unsweetened full fat canned coconut milk
1/3 cup chia seeds
2 teaspoons High Key monk fruit stevia erythritol blend
Small pinch of salt
¼ teaspoon vanilla extract (optional)
Toasted Coconut Flakes
Chopped nuts such as pecans, almonds, or cashews
Allergen disclaimer: Contains coconut, nuts (optional)
- 1Place all ingredients in a medium sized bowl.
- 2Whisk until well combined.
- 3Let sit for 45 minutes to one hour at room temperature, or place in refrigerator if letting set longer (for overnight pudding).
- 4Stir again and serve as is topped with your choice of toppings.
Storage: Keep in refrigerator for up to 4 days
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